• Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
• Using a mixer, in a large bowl, add peanut butter and sugar and mix until creamy.
• Mix in the almond milk and vanilla until incorporated.
• Add the flour, baking soda and salt and continue mixing until mixed well. Dough will be thick..
• Using a medium scoop (1.5 tablespoons) scoop out cookie dough mounds onto baking sheet and place the mounds of dough about 2 1/2 inches apart on a baking sheet. Using the back of a fork, use a fork to flatten down as thick as you would like them.
• Optional: Sprinkle with sugar
• Bake: Place in the oven and bake for 10 – 12 minutes, baking 13-14 minutes will give you a crisper cookie.
• Let cool a few minutes, then transfer cookies to wire rack to cool.
• Store: Cookies can be stored in an airtight up to a week at room temperature. To keep longer, store in the refrigerator for up to 2 weeks.
• To freeze: Let cookies cool completely, store in freezer safe container up to 2 months.

For Chocolate Dipped:

• Once cookies are cooled, melt vegan chocolate chips or chunks in microwaveable bowl and microwave every 30 seconds and stir and repeat 30 seconds and stirring, until melted. Approx 2 to 2 1/2 minutes.
• Dip one of the sides of the cookie into the chocolate and place on parchment paper for chocolate to set.